Spinach Artichoke Breakfast Muffins

Gluten Free Living – 2017

Oh my goodness, get this: Spinach Artichoke Breakfast Muffins! Yes, yes yes. 😮 Many of you know I have several Breakfast Muffins recipes, including the original recipe with bacon, one with ham and one with butternut squash. They are all awesome. (No bias here). 🙂 These vegetarian breakfast muffins with fresh, chopped spinach, artichokes, bell peppers and cheese in an egg custard and baked in potato nests are amazing. They are P-E-R-F-E-C-T for holiday or country style breakfasts. On top of that, these muffins freeze well, and they’re great popped in the microwave and reheated for breakfasts throughout the week.

Earlier this month I hosted a bridal shower for the daughter of a friend. I had lots of friends bringing many different foods, including homemade egg rolls, breakfast casseroles, pinwheels, Avocado Black Bean Dip, fruit salad, strawberry cream cheese crescent rolls and funeral sandwiches. We had a hodge podge of everything good. I was so pleased with all the goodies.

Instead of a large sheet cake picked up at a bakery, I decided to remake three of my favorite cakes: Carrot Cake, Red Velvet Cake and Italian Creme Cake. Along with the cakes, I made some scrumptious and easy Oreo Truffles, Tomato Mushroom Breakfast Muffins and these scrumptious breakfast muffins. We had a smorgasboard of everything wonderful. No one left hungry.

I usually make these breakfast muffins with fresh “Simply Potatoes” rather than frozen. But I couldn’t locate any this time so I thawed frozen hash browns instead. I did feel that these stuck to the muffin tins more than the other ones. But that may have been because I used coconut oil rather than shortening to grease my muffin tins. Since I was trying to keep the recipe healthier I thought I’d eliminate the shortening, but that didn’t work out quite as well. Consider greasing the tins with butter or olive oil instead….and grease them VERY generously.

Second, if you can’t find the fresh hash brown potatoes in the produce section of your store, than you may have to pat dry the thawed, frozen potatoes before using. I remove the muffins with a very narrow rubber spatula. You need one the size of a butter knife, but made with something other than metal so you don’t scrape your muffin tins. I insert the rubber spatula around the edges to the bottom gently lifting a little of the bottom of the muffin with each insertion. Lift out carefully. In some cases, you may have to pat some of the potatoes back into the shell.

I know this sounds like a lot of work, but the muffins are so good they are worth it. Everyone raved over these Spinach Artichoke Breakfast Muffins and you will too once you give them a try. Plus, this is a clean-eating recipe that’s so filling and satisfying they will keep you full for a long time. If you struggle making good breakfasts for your family these can easily be made on weekends and then reheated during the week individually for whoever wants one.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Spinach Artichoke Breakfast Muffins are perfect for holiday breakfasts.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

You will find these breakfast muffins irresistible.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Spinach Artichoke Breakfast Muffins are perfect for on-the-run breakfasts. They heat up quickly in the microwave and you can pop one in your mouth while driving the car! 🙂

 

Here’s what I did.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

I used these ingredients. I do recommend finding “Simply Potatoes” which are fresh shredded hash browns rather than frozen potatoes if possible.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Place potatoes in a mixing bowl. Add an egg, olive oil, part of the salt and pepper, and part of the cheddar cheese.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Stir to combine.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Grease muffin tins very generously. I don’t recommend using coconut oil as it doesn’t provide enough of a barrier and the potatoes stick too much to the pans. Try butter, olive oil or shortening instead. Press potato mixture into pans and evenly divide between 24 muffin tins. Sprinkle each tin with parsley.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Bake at 400 degrees about 15-20 minutes or until golden brown.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Meanwhile, make filling: Whisk remaining eggs in a mixing bowl.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Add remaining salt, pepper, bell peppers, cheese, chopped fresh spinach, artichokes, drained and diced, seasonings and half-and-half.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Stir to combine.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Evenly divide the spinach artichoke mixture between the 24 muffins. Sprinkle with additional salt, pepper, parsley, thyme and snipped chives. This is important and will prevent the recipe from being too bland.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Bake at 400 for about 15-20 more minutes until egg custard is set. Mine took 21 minutes to cook completely.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

These vegetarian muffins are healthy, gluten free and clean eating.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Spinach Artichoke Breakfast Muffins are so hearty they fill you up quickly. You won’t feel hungry for several hours after eating a couple of these for breakfast.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Thyme, parsley, chives, salt and pepper season these muffins so they are very flavorful.

 

Here’s the recipe.

SPINACH ARTICHOKE BREAKFAST MUFFINS

(My own concoction)

Print Recipe
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These amazing breakfast muffins are filled with fresh spinach, artichokes, bell peppers, cheese and eggs in hash brown potato nests. They're perfect for holiday breakfasts, and they reheat really well after being frozen or refrigerated. Gluten Free.
Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Servings
Ingredients
Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree
Instructions
  1. Preheat oven to 400°.
  2. Grease 24 muffin tins with butter or olive oil.
  3. Combine one egg with hash browns, olive oil, 1 cup cheese and half each of the salt and pepper.
  4. Divide mixture evenly between 24 muffin tins and press down.
  5. Sprinkle each with parsley.
  6. Bake at 400° about 10-15 minutes or until potatoes are crispy.
  7. Meanwhile, whisk remaining 8 eggs in a large mixing bowl.
  8. Add remaining 1 cup cheese, remaining salt and pepper, artichokes, red, yellow and orange bell peppers, ½ tsp. thyme, 1 tsp. parsley and half-and-half.
  9. Stir to combine.
  10. Gently fold in spinach.
  11. Pour egg mixture evenly over each potato muffin crust.
  12. Sprinkle with additional salt, pepper, thyme, parsley and freshly snipped chives.
  13. Bake an additional 10-15 minutes or until eggs are cooked through. (Mine took just over 20 minutes).
  14. Allow muffins to cool in muffin tins about 5 minutes before gently removing from tins.
  15. Serve hot or lukewarm.
Recipe Notes

NOTE: These can also be frozen and reheated for individual use. Microwave until done.

NOTE: My oven took an additional 21 minutes until the eggs were cooked.

NOTE: The secret to getting the muffins out of the pan easily is to grease the muffin tins very generously. I do not recommend using coconut oil. Butter, olive oil or shortening are better options. This is extremely important. Then use a very narrow rubber spatula to gently cut between the outside of the muffin and the tin. The rubber spatula should be able to go easily between the tin and the muffin all the way around. Then, using the rubber spatula, gently press the rubber spatula against the sides all the way to the bottom of the tin pulling the muffin up slightly all around the circumference of the bottom of the muffin tin to make sure none of the crust adheres to the bottom or sides of the tins. Then lift out muffin.

NOTE: I had to use a 28-oz. bag Ore-Ida frozen shredded hash browns, thawed because I couldn’t find the fresh potatoes, but if you have to make this substitution, you will need to pat dry the potatoes before using. Otherwise, they will have too much moisture and the potatoes will stick to the sides of the muffin tin when removing muffins.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Spinach Artichoke Breakfast Muffins are perfect for company or office breakfasts.

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Spinach and artichokes are not only good in dips and pizza, they’re fantastic in breakfast muffins too!

Spinach Artichoke Breakfast Muffins | Can't Stay Out of the Kitchen | these vegetarian #breakfast #muffins are fantastic. Fresh #spinach and #artichokes are combined with eggs and #cheddarcheese in a hash brown #potato crust. Perfect for any #holiday breakfast. #glutenfree

Spinach Artichoke Breakfast Muffins are a sumptuous breakfast treat that’s a terrific way to get a healthy start to your day!

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Ham and Cheese Breakfast Muffins

Ham and Cheese Breakfast Muffins | Can't Stay Out of the Kitchen

 

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